Advertisement

Variations of seitan...

Discussion in 'Recipes' started by DGordon, Aug 14, 2018.

  1. DGordon

    DGordon New Member

    Joined:
    Aug 14, 2018
    Messages:
    2
    Location:
    London, Greater London
    Ratings:
    +0 / 0 / -0
    Lifestyle/Diet:
    Flexitarian
    Hi all,

    I've been experimenting with Seitan recently but I'm struggling to match the type of Seitan I've eaten out in restaurants and food stalls.

    The logs I've made have all been very tough and lacking in much flavour (unless frying in sauces post cooking).

    I'm looking for a spongier log with a more meat-like texture. Does anyone have any insights that they think will help?

    Worth mentioning that I am a gym-goer and play rugby so want to keep the protein content high with my overall goal being to replace the chicken/beef in my meat0heavy diet with seitan.

    Cheers,
    Duncan
     
  2. amberfunk

    amberfunk Active Member

    Joined:
    May 31, 2017
    Messages:
    472
    Ratings:
    +166 / 2 / -0
    Lifestyle/Diet:
    Vegan
    I've been trying to get my seitan loaf perfect since I've been making it. Adding more liquid to it if just baking helps keep it moister and less though. I also bake at 350. Also boiling then baking helps keep it moister and less though. I do that when I make seitan steak.
     
  3. DGordon

    DGordon New Member

    Joined:
    Aug 14, 2018
    Messages:
    2
    Location:
    London, Greater London
    Ratings:
    +0 / 0 / -0
    Lifestyle/Diet:
    Flexitarian
    I never thought to try boiling and then baking, that's interesting. Do you get much flavour from the loaf just in itself or do you rely on what you cook it in (boiling broth or baking/frying sauce) to give it flavour?
     
  4. Emma JC
    Joyful

    Emma JC Active Member

    Joined:
    Jun 15, 2017
    Messages:
    277
    Location:
    Canada
    Ratings:
    +191 / 0 / -0
    Lifestyle/Diet:
    Vegan
    I have not cooked with seitan so am no expert - I have watched a number of avantegardevegan videos and he is a chef and uses seitan quite a bit. He says that one of the keys to a good seitan result is the kneading of it. There is a lot of punching and kneading in his videos. :scream:

    Emma JC
     
  5. Veganite
    Balanced

    Veganite Super Moderator Staff Member

    Joined:
    Jul 30, 2017
    Messages:
    1,129
    Location:
    Vancouver, BC
    Ratings:
    +549 / 1 / -2
    Lifestyle/Diet:
    Vegan
    I've been playing around with seitan recipes for a while now. I have made some excellent tasting seitan, if I don't mind saying so. Please excuse me barking up my own tree :D

    What I suggest, which is what I started doing is making it in half batches. So cut your recipe in half, when experimenting. Often I will make two different kinds at a time, if I am experimenting. Just keep making it, and try new recipes and techniques, and eventually you will get what you want. Practice makes perfect, right?

    Another thing I like is incorporating jackfruit into mine seitan. It gives it a really nice texture. So far my favorite for seitan burgers.


    *
     
    • Like Like x 1
  6. amberfunk

    amberfunk Active Member

    Joined:
    May 31, 2017
    Messages:
    472
    Ratings:
    +166 / 2 / -0
    Lifestyle/Diet:
    Vegan
    I season the loaf with various seasonings and use either no beef bouillon or no chicken bouillon (better than bouillon brand) instead of water to get it into a loaf. I will boil it in extra of the bouillon or veggie stock for extra flavor.
     

Share This Page

  1. This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
    By continuing to use this site, you are consenting to our use of cookies.
    Dismiss Notice